Description

A rich and creamy homemade condensed milk alternative made with heavy cream, unsalted butter, and a powdered sweetener. Perfect for keto-friendly desserts and coffee toppings, this easy recipe reduces heavy cream to a thick, sweetened milk without any preservatives or additives.

Ingredients

1/4 cup unsalted butter
2 cups heavy cream
1/3 cup powdered sweetener (erythritol, monk fruit, or stevia blend)

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Instructions

Heat the Heavy Cream: Place a medium saucepan over medium heat and pour in the heavy cream. Bring it to a gentle boil, stirring occasionally to prevent scorching.
Add Butter and Sweetener: Once the cream starts boiling, reduce the heat to low. Add the unsalted butter and powdered sweetener, stirring well until the butter melts completely and the sweetener dissolves into the mixture.
Simmer and Reduce: Let the mixture simmer on low heat for 15-20 minutes, stirring constantly. During this time, the cream will reduce by about half and thicken, becoming creamy and condensed. Watch closely to avoid burning.
Cool the Condensed Milk: Remove the pan from heat and allow the condensed milk to cool for a few minutes. The mixture will thicken further as it cools.
Store and Use: Transfer the cooled condensed milk to a jar or an airtight container and refrigerate. Use it in keto desserts, coffee, or as a delicious topping. Store in the fridge for up to one week.

Notes

Use powdered sweeteners like erythritol, monk fruit, or stevia blends to keep this recipe keto-friendly.
Stir constantly during simmering to prevent the mixture from burning or sticking to the pan.
The condensed milk will thicken more once cooled; adjust consistency by reheating slightly if needed.
Store in an airtight container in the refrigerator for up to 7 days.